This weekend I baked 2 #SourdoughBread. I did 2 feedings of my #SepplSourdough starter.
I tried if ice cubes make a difference in oven spring. They didn't. But where the ice cubes were the dough got stuck on the loaf pan and the bread got dark. No ice cubes!
#FlourWaterSalt #HomeBaking #WholeGrain
#SourdoughBread with Whole Grain Bread Flour @ 90% hydration.
#SepplSourdough #HomeBaking #FlourWaterSalt
Making the poolish, the dough and bulk fermentation.
Sourdough bread loaf on wooden cutting board
Recipe for Sourdough Bread (Direct Method): Feed 10 g of starter with 40 g whole grain rye flour and 40 g cold water and let it double in size Mix 80 g of the starter with 360 g cold water, 160 g whole grain wheat flour, 300 g bread flour and 10 g sea salt Perform 3 series of stretch & folds 20 minutes apart Let the dough rise till doubled Shape the dough to a loaf Preheat the oven with a Dutch Oven in it to 260 °C / 500 °F Bake the loaf with lid on for 30 min at and Uncovered for 20 min at 246 °C / 475 °F Let the loaf cool to room temp on a rack
#SourdoughBread @ 80% hydration with 8% Whole Grain Rye Flour and 32% Whole Grain Wheat Flour and 60% Bread Flour.
#FlourWaterSalt #HomeBaking #SepplSourdough
#Baguette for dinner w/ bread flour @ 80% hydration. 10 hrs poolish w/ 40% of the flour and 0.2% active dry yeast (ADY).
Dough: Poolish plus the rest of flour, water, 2% sea salt, and 0.2% ADY.
8 hrs bulk @ room temp.
Baked on pizza stone @ 260 °C/500 °F for 30 min.
#HomeBaking #FlourWaterSaltYeast
#Pizza w/ 00 flour @ 70% hydration. 20 hrs poolish w/ 40% of the flour and 0.2% active dry yeast. Dough w/ another 0.2% active dry yeast and 2.5% sea salt fermented at room temp for 2 hrs. Dough balls 20 hrs cold fermented, 5 hrs at room temp. Baked on pizza stone for 10 min.
#PizzaNight #HomeBaking
Finished Fideuà in pan.
Multi images showing the process of toasting the pasta.
Fideuà for two. I downsized from my standard 15” paella pan to a 10” carbon steel pan. It was plenty.
#HomeCocking #Fideua #CarbonSteelPan #SpanishCooking
Sourdough rolls (Brötchen), one cut through to show the crumb.
#Sourdough rolls from 80% Bread Flour, 10% Whole Grain Wheat Flour and 10% Whole Grain Rye flour (from my #SepplSourdough starter) @ 85% Hydration. Baked at 260 °C/500 °F on a preheated pizza stone for 25 minutes.
#FlourWaterSalt #HomeBaking
Pizza in a pan.
Salad in a glass bowl
Sicilian-Style pizza from my 12” x 12” #LloydPans pan with salad.
70% hydration dough from 00 flour, 2.5 % salt, 0.2% active dry yeast, fermented for 30 hour at room temperature, baked for 15 minutes at 260 °C/500 °C with pan on preheated pizza stone.
#HomeBaking #Pizza #PanPizza #Sicillian
Bread rolls in a bowl.
Bread roll on a wooden cutting board with knife behind.
Bread roll cut through on a wooden cutting board with knife behind.
#SourdoughBread rolls from 80% Bread Flour, 10% Whole Grain Wheat Flour and 10% Whole Grain Rye Flour from my #SepplSourdough starter @ 80% hydration.
I lost time, that’s why they got crisp after 43 min baking at 260 °C/500 °F with convection. Still yummy! 😀
#HomeBaking #FlourWaterSalt #Sourdough
Sourdough bread on wooden cutting board.
Half sliced sourdough bread on wooden cutting board.
#SourdoughBread from 42 % Whole Grain Wheat flour, 38% Bread Flour. 20 % Whole Grain Rye flour (9% from my #SepplSourdough starter) @ 85% Hydration.
#HomeBaking #FlourWaterSalt #Sourdough
Sourdough bread on wooden cutting board.
#SourdougBread from 50% Bread Flour, 40% Whole Grain Wheat Flour, and 10% Whole Grain Rye Flour from my #SepplSourdough starter @ 80% hydration.
#HomeBaking #FlourWaterSalt #Sourdough
Sourdough bread loaf on wooden cutting board.
Whole grain #SourdoughBread with 50% Whole Grain Wheat, 40% Whole Grain Spelt and 10% Whole Grain Rye from my #SepplSourdough starter.
#HomeBaking #FlourWaterSalt #Sourdough
Baguettes from 00 flour as sides to a large batch of Chili we wanted to bring to a NYE party. Unfortunately we got sick. Luckily we have Chili. 😉
70% hydration, 40% of flour in the poolish. 25 min at 260 °C/500 °F on pizza stone.
#FlourWaterSaltYeast #HomeBaking #NYE #HappyNewYear
Ham, avocado and egg toast with half a tomato on a plate.
The #SourdoughBread worked great for a ham, avocado and egg toast with half a pan fried tomato.
Cut on sourdough bread on wooden cutting board with bread knife.
#SourdoughBread with AP flour. Considering I was off with my timing and it over proofed a bit it came out fine.
#Sourdough #HomeBaking #SepplSourdough #FlourWaterSalt
This #SourdoughBread has 100% hydration. My standard hydration is 80%, but in this #experiment I tried 85%, 90%, 95% and 100%. The flour mix of 50% Bread Flour, 25% Whole Grain Wheat Flour and 25% Whole Grain Rye Flour (parts from my #SepplSourdough starter).
#HomeBaking #SourdoughBread #Sourdough
Rolls in a bowl.
Happy #Thanksgiving!
Same day rolls. All Purpose flour, 70% hydration, 2% Salt,1% Active Dry Yeast, 1% EVOO.
400 g flour make 8 perfectly sized rolls.
#HomeBaking #FlourWaterSaltYeast #Brötchen
Rotis stacked on a plate.
Roti backing in a cast iron pan.
#Roti in the making:
100 g Whole Grain Wheat flour
75 g Water
7 g #EVOO
2 g Sea Salt
Knead to a dough, let rest for 1 hour, divide into 6 parts, roll out flat and bake in a very hot pan without oil till done.
#HomeBaking #CastIronSkillet
The #experiment continues. Same flour mix as before, 50% Bread Flour, 25% Whole Grain Wheat flour and 25 % Whole Grain Rye flour (part from my #SepplSourdough starter), but hydration increased to 95%.
Do you want to see the results of 100% hydration?
#FlourWaterSalt #HomeBaking #SourdoughBread
Same flour mix (50% Bread flour, 25% Whole Wheat flour and 25% Whole Grain Rye flour) but this time at 90% hydration.
#FlourWaterSalt #SourdoughBread #SepplSourdough #HomeBaking
#Enchiladas dinner. Great for entertaining. Chicken thighs for the filling. 30 min @ 200 °C / 400 °F for 30 min in the oven. Pull apart.
#HomeCooking
Sourdough bread on wooden cutting board.
Sourdough bread on wooden cutting board.
Cut on sourdough bread on wooden cutting board.
Siurdough in glass container for bulk fermentation.
I Bumped up the Hydration a bit
50% Bread Flour, 25% Whole Grain Wheat flour and 25 % Whole Grain Rye flour (part from my #SepplSourdough starter) @ 85% hydration.
#SourdoughBread #HomeBaking #WholeGrains #Sourdough #FlourWaterSalt
Sourdough bread loaf on wooden cutting board.
Whole Grain Wheat #Sourdough Bread
I fed 4 g of my #SepplSourdough rye based starter with Whole Grain Wheat flour and used the same for the dough. Let’s see, if this #Experiment makes the bread less sour. 77% hydration.
782 g after baking.
#HomeBaking #FlourWaterSalt #SourdoughBread #BreadBaking
Loaf of sourdough bread on wooden cutting board.
Yesterday’s bake: #SourdoughBread batard from 11% Whole Grain Rye flour from my #SepplSourdoug starter and 89 % Bread flour @ 80 % hydration. Bulk fermentation till dough increased to about 150 %. No cold fermentation this time.
#FlourEaterSalt #HomeBaking #sourdough
2/3rds of a bread on a wooden cutting board.
Bread on a wooden cutting board.
Very tasty whole grain #sourdough bread. 50% Whole Grain Rye flour, 50% Whole Grain Wheat flour @ 80 hydration.
#FlourWaterSalt #HomeBaking #SepplSourdough #SourdoughBread
Dough
300 g 00 Flour
100 g Semolina Flour
9 g Sea Salt
1 Egg (48 g)
20 g EVOO
149 g Water
Give it some rest in the refrigerator, and hour fine.
At the end we needed only 70% of the dough. We’ll make some pasta with it in the next few days. It should last a few days.
Filling
Sautee
1/2 small onion
4 Baby Bella mushrooms
6 oz / 170 g Baby Spinach
Drain to remove liquid.
Mix with
1 lb / 454 g Organic Ground Beef
1 egg
(homemade) Breadcrumbs for consistency
Salt & Pepper to taste
Herbs of your preference (Chive, Parsley, Basil)
Four pasta packets in broth in a dinner bowl.
Boiling pasta packets.
Prepared and filled pasta packets.
Pasta Packets in Broth
Today’s #Experiment was all about the stuffed pasta packets. Think a combo of Maultaschen, Raviolis Gyozas, and Wontons. The broth was secondary and will be created later.
Q: What’s your favorite filling?
#HomeMade #Inspiration #Collab #CasaCiteroneCollab
